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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Creamy French Lentils with Silverbeet and Parsnip

Creamy French Lentils with Silverbeet and Parsnip

2 tbsp extra virgin olive oil
1 leek, thinly sliced
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 stick celery, finely chopped
275g small parsnips, peeled, cut into 1cm pieces
3 garlic cloves, crushed
210g (1 cup) French green lentils, rinsed
1L (4 cups) Massel vegetable liquid stock
2 fresh bay leaves, plus extra, to serve (optional)
6 fresh thyme sprigs
1/2 bunch silverbeet, de-stemmed, thinly sliced
1 tbsp lemon juice
80ml (1/3 cup) light thickened cream

Heat oil in a casserole dish over medium heat. Add leek, onion, carrot and celery. Cook, stirring, for 6 minutes or until softened. Add parsnip and garlic. Cook, stirring, for 4 minutes or until softened. Add lentils. Cook, stirring, for 1 minute to coat.

Add stock, bay leaves and thyme. Simmer, partially covered, stirring occasionally, for 28-30 minutes or until just tender.

Add silverbeet. Cook, stirring, for 3 minutes or until wilted. Stir in lemon juice and half the cream. Season. Drizzle with remaining cream and serve with extra bay leaves, if using.

from: taste.com.au
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